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spoon scooping out portion of pot pie

Light and Easy Chicken Pot Pie

Easy chicken pot pie lightened up with a drop biscuit topping and a creamy sauce made with Greek yogurt! Can be made in 1 skillet in 30 minutes or less!
4.5 from 8 votes
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Course: Entrees
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: 372kcal

Ingredients

Filling:

  • 1 pound chicken uncooked
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ medium onion diced
  • 2 tablespoons cornstarch
  • 1-1½ cups chicken broth
  • 1 cup fat free plain Greek yogurt
  • 3 cups frozen mixed vegetables
  • Dried sage
  • Salt and Pepper

Biscuit Topping:

  • ¼ cup butter softened
  • 1 cup + 2 Tablespoons flour
  • ½ tablespoon baking powder
  • 2 teaspoons sugar
  • Pinch of salt
  • ½ cup milk
  • 1 egg beaten (for brushing top of biscuit with)

Instructions

  • Cut chicken into ½ inch cubes. Heat olive oil in an oven safe skillet over medium heat, (if you don’t have an oven safe skillet you can make the filling in a normal saucepan or frying pan and then transfer to a baking dish) add chicken to skillet. Cook until no longer pink in the middle. Remove chicken from skillet and set aside.
  • Add 1 tablespoon butter and diced onions to skillet. Once onions are soft, add 1 cup of chicken broth. Once chicken broth is warm remove a few tablespoons of it and mix it with the cornstarch in a
    separate bowl. Then add the cornstarch slurry into the pan with the chicken broth.
  • Stir in mixed vegetables and Greek yogurt. Let mixture cook until thick and vegetables are heated, add more chicken broth if the sauce is too thick or if it’s too thin you can add more cornstarch. Add in cooked chicken and season with dried sage, salt, and pepper to taste.

Biscuit Topping:

  • Preheat oven to 450 degrees. Stir together flour, baking powder, sugar, and salt. Mix in butter until you have a crumbly texture. Stir in milk until you have a soft dough.
  • Drop tablespoons of dough on top of your filling. Use the back of a spoon to spread dough across the top. Brush top of dough with beaten egg (you'll probably use about half of the egg). Bake for 12-14 minutes. Serve while still warm.

Notes

You can also double this recipe and bake it in a 9x13 pan.

Nutrition

Serving: 1g | Calories: 372kcal | Carbohydrates: 15g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Cholesterol: 132mg | Sodium: 612mg | Fiber: 2g | Sugar: 5g
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